Hot Brown at OMR
My wife went to Asbury Park with a friend yesterday to do some shopping. They had planned on going to Moonstruck, however they are closed until Valentines Day. Since they were right on Cookman Avenue they decided to give Old Man Rafferty's at try. Bottom line is that they were pleasantly surprised. It is what is is and that is not bad at all. The wait staff was very pleasant, the place itself was decorated nice and the menu had something for most anyone. What surprised my wife (a Kentucky native, Louisville to be exact) was to see a Hot Brown on the menu. She and I know Hot Browns - had them at the Brown Hotel in Louisville where they orginated and make them at home. Anyway, she ordered them and they were very good. Bottom line is that both my wife and her friend were very happy with OMR as a lunch place. Price/value was excellent. They did wonder how long it would last because the place was almost empty and it was still prime lunch time.
Your so right about the cheese thing!
The Hot Brown was started at The Brown Hotel in Louisville back in the 1920s. It was made from the leftovers (turkey, bacon, cheese) and fed to the hotel workers. It's ungodly good and rich. Bobby Flay says the open-faced sandwich ($18) is the top seller on his lunch menu at Bar Americain in the big city. Here is the classic recipe:
The Legendary Hot Brown
4 ounces butter
Flour to make a Roux (about 6 tablespoons)
3 - 3 1/2 cups half-and-half
1 beaten egg
6 tablespoons Grated Parmesan/Romano Cheese
Salt and Pepper to Taste
Slices of Roast Turkey
8-12 Slices of Toast (may be trimmed)
Extra Parmesan for Topping
8-12 Strips of Fried Bacon
Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and Parmesan cheese. Add egg to thicken sauce, but do not allow sauce to boil. Remove from heat. Add salt and pepper to taste.
For each Hot Brown, place two slices of toast on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top, and serve immediately.